Lemony Sauteed Shrimp With Broccoli And Peas Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

Steps:

• 1. Grate zest from 1 lemon and juice 2 tbsp. Slice the other one in quarters to serve when plated. Boil your water for the pasta, cook according to package and drain.
• 2. I cooked this in my Ninja but you can cook this on stovetop as well. Set to STOVETOP HIGH to heat your oil. Add your sliced to pot and cook uncovered for 5 minutes till tender. Add your minced garlic and broccoli and cook 3 - 5 minutes longer.
• 3. Add in your peas, shrimp, seasonings and lemon zest along with lemon juice. Cover pot and bring to a boil. Cook 5 - 10 minutes till broccoli is tender-crisp and shrimp is cooked through. Stir occasionally till ready to serve. You can add your pasta to the pot or serve on plate and top with shrimp & broccoli mixture. Add a slice of lemon to the dish and top with chopped toasted pecans.
• 4. This is the delicious spice I used with this dish and it can be used with so many other dishes too. It is fruity & spicy with chili pepper and lime.

Steps:

• Melt 2 Tablespoons butter in a large skillet with a lid, over medium heat.
• Add scallion whites, lemon zest, broccoli, water, salt and pepper.
• Cover and cook until broccoli is bright green and starting to soften (3-4 minutes).
• Add shrimp and peas.
• Cover and cook, stirring occasionally, until shrimp are opaque and peas are tender (4-6 minutes).
• Add lemon juice, scallion tops and 2 Tablespoons butter.
• Season with salt and pepper.

Steps:

• In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.